Buddha Top Chef: Finding Enlightenment in the Kitchen (and Maybe a Michelin Star)
The aroma of ginger and garlic sizzled in the wok, a fragrant symphony battling the cacophony of the bustling kitchen. Chef Kenji, a man whose shaved head and gentle demeanor were more reminiscent of a monastery than a Michelin-starred establishment, paused. Closing his eyes, he inhaled deeply, letting the scent ground him, a fleeting moment…
